Tag: cheese

Nestlé Carnation Evaporated Milk launches jalapeño-flavoured variant

Limited-edition Carnation Kickin’ Jalapeño flavoured evaporated Milk gives fans a hot take on the ultimate mac and cheese, created in collaboration with chef Tini Younger, TikTok’s queen of mac and cheese Nestlé Carnation Evaporated Milk is revealing the hot secret to making creamy mac and cheese with its first-ever innovation, limited-edition Carnation Kickin’ Jalapeño Flavored Evaporated[Read More…]

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Pizza Hut Indonesia introduces Pedas Nusantara for Ramadan

The Pedas Nusantara series features a tantalising blend of sambal-infused dishes, paying homage to the diverse flavours of the Indonesian archipelago Commemorating the holy month of Ramadan, Pizza Hut Indonesia (PHI), unveiled its latest innovation, the “Pedas Nusantara” series. The limited-time-only menu offers a fusion of Indonesia’s local flavours with the international appeal[Read More…]

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New Culture’s World’s first animal-free casein cleared for commercial sale

New Culture’s animal-free casein offers all the taste, texture, and functionality consumers expect from conventional dairy The world’s first casein protein made without any animal inputs has been determined safe for consumption. New Culture, the animal-free dairy company, has self-affirmed that its animal-free casein is Generally Recognised as Safe (GRAS) following[Read More…]

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Ever.Ag launches AI-powered Cheese Yield Optimisation tool

Ever.Ag’s Cheese Yield Optimisation gives manufacturers unprecedented visibility into and performance of their operations Ever.Ag announced the launch of its newest product: Cheese Yield Optimisation. This ground-breaking solution leverages artificial intelligence and machine learning to help cheese manufacturers maximise efficiency, reduce waste, and increase profitability.  The dairy industry faces immense challenges, including[Read More…]

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NTU develops technique for making lactic acid from jackfruit seeds

The method is cheaper and more sustainable than existing industrial methods as it requires fewer chemicals and processes, produces negligible amounts of by-products, and reduces food waste by using unwanted jackfruit seeds Scientists from Nanyang Technological University (NTU) Singapore have developed a sustainable and more effective technique for making lactic acid, by[Read More…]

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